Travel & Cuisine


Easter in Seville is a week-long celebration known as “Holy Week” with religious processions taking place all over town. For those spending Easter in Seville, prepare to spend time walking amongst parades of people dressed in traditional 16th century robes marching alongside drummers and Baroque statues portraying Jesus Christ and the Virgin Mary.

It’s a sight to be seen, for sure!

Another thing you can expect to make an appearance during Easter is the traditional tapa espinacas con garbonzos, or chickpeas with baby spinach.

Packed full of protein, flavor, and spices, this comforting yet nutritious dish is typically served on its own or with a thick slice of sourdough bread. 



4 servings

¼ cup tablespoon extra-virgin olive oil (EVOO)

3 garlic cloves, thinly sliced

2 slices of baguette (better if it’s stale bread)

3 teaspoons ground cumin

3 teaspoons smoked sweet Spanish paprika

1 teaspoon ground ginger

1 teaspoon ground coriander

2 teaspoons of sherry wine vinegar 

Freshly ground black pepper, to taste

Salt, to your taste

1 cup of boiled chickpeas, drained and rinsed

½ cup water

4 cups of baby leaf spinach


1 mortar and pestle.

2 heavy saucepans: 1 to cook the spinach and the other one to fry the garlic and the bread.

1 cutting board and 1 knife to slice the bread and the garlic. 

Step 1

Heat the olive oil in a large, heavy saucepan over medium-low heat and add the garlic. Cook, until tender but not crispy.

Take out the garlic when ready and fry the bread slices in that same olive oil, until golden brown and crispy.

Step 2

Put the fried bread, spices, salt, and vinegar in a mortar and smash with a pestle until a paste forms.

Step 3

Add 1 tablespoon of EVOO in a heavy saucepan at medium heat and stir in the spinach, a cup at a time, until it’s all wilted. Add the water and salt to taste and simmer uncovered, stirring often, for about five minutes. 

Add the chickpeas and keep cooking and stirring for another 3 minutes at low heat.

Step 4 

Add the spices paste and the fried garlic and cook, stirring for two to three minutes, until fragrant.

Serve it very warm with nice slices of sourdough bread aside. 

Chef Tips

This is a great dish to make it a day ahead and keep refrigerated, just make sure to add a little bit of liquid when reheating it.  

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